BROWSE ALL ARTICLES BY TOPIC
Articles by Topic - Safety
Listing articles 151 to 160 of 183
Features: Allergen Rules Nothing to Sneeze At
This is the second of a two part series. the first article, “Managing Allergen Labeling Challenges,” was published on p. 49 of the October/November issue.
Features: Super Surfaces
Despite tremendous strides in the development of anti-infectives, most experts believe they are losing the war against microbes. Resistance to antimicrobial agents has been magnified to some degree in nearly every strain of bacteria pathogenic to humans and animals.
Departments: Planning Makes Perfect
In the last issue we talked about the types of food technology, contact surfaces, cleaning chemistry and procedures. This issue we address time, schedules and basic sanitation equipment. When planning your cleaning and sanitation routine, start by quantifying time available for this process, then schedule the work and determine the manpower you’ll require. I recommend using the five-step process below to achieve the most efficient and effective results. Map out the five-step procedure for each piece...
Features: The Many Faces of Food Security
When the term “food security” is spoken, one may conjure the images of a terrorist tainting the food supply as part of some covert operation. While that is very much a real threat in post-9/11 times, food security’s image is far from one-dimensional protection from terrorist attacks. In fact, food security is an ever-changing enigma with many faces, some of which threaten the safety and quality of food in all stages of the farm-to-fork supply chain.
Columns: What is Sanitation Technology?
This will be the first in a series of articles on sanitation technology, with the goal of providing some helpful information that you can incorporate into your sanitation program, bringing it to a new level. I have found that providing training beyond the obvious on-the-job training will clearly show the sanitation staff that there is purpose and importance in working to keep the plant clean and sanitary. An investment in formal training is an investment in your people.
Standardized food safety and quality management have been well established in the United States and the European Union. Since much of the food industry is highly internationalized, both in general supply chain and in contract manufacturing, there are substantial business needs for internationally standardized safety and quality systems.
Features: Food Defense at the Federal Level
All this did to the plants that already had a plant security program in place was to have their regulatory essayist tap their delete button and type in “food defense” into their existing programs. For plants that didn’t have a food defense program in place, it should be a neon caveat for them to wake up and acknowledge that there exists, both domestically and internationally, a mushrooming insatiable 21st Century malediction that knows no boundaries: Terrorism.
Features: Think Like A Terrorist
The FDA cites incidents in other countries to highlight the importance of its watchdog role in food security. In 2002, a restaurant owner in China added chemicals to a competitor’s food, killing dozens of people and sending hundreds to the hospital. In another incident in 2002, three people were arrested in Jerusalem for allegedly planning a mass poisoning of patrons at a cafe. In January 2003, several people were arrested in London for plotting to add deadly ricin to the food supply on a British...
Departments: Don’t Let it Bug You
There is one common goal among all processing plants when it comes to pest control. That is, regardless if the pests are vertebrates, invertebrates, exoskeleton bugs, reptiles or mammals, there is a zero tolerance for pests to pace and soar inside processing facilities, including their direct exposures to the product, product contact surfaces and packaging materials. To successfully battle against pests, prudent food and beverage companies should develop a customized daily pest control management program...
Departments: BUZZ OFF!
Food safety is always a hot issue in the food-manufacturing world. After all, the USDA’s Food Safety and Inspection Service (FSIS) undersecretary reports that 14 people die from foodborne illness every day in the United States. Foodborne illnesses may only be one aspect of food safety, but it’s an important one. That’s why food manufacturers go to great lengths to ensure the security of their products, including employing an effective pest management program. Most people realize that...